Making the Cheese Béchamel
In a medium saucepan, melt 50g butter over medium heat.
Add 50g flour and stir well to form a roux. Cook for 2 minutes without browning.
Gradually pour in 500ml milk, stirring constantly to avoid lumps.
Continue cooking until thickened.
Add 100g grated cheese, stir until melted.
Season with salt, pepper and nutmeg (if desired).
Assemble the eggs and ham
Halve 6 hard-boiled eggs.
Wrap each egg half in half a slice of ham.
Assemble the Gratin
Preheat the oven to 180°C (350°F).
Place the eggs in a baking dish, cut side down.
Cover the eggs with the cheese béchamel.
Cooking the gratin
Cook for 15-20 minutes until the sauce is bubbly and golden.
If necessary, place under the grill for 2 minutes to brown it further.
Service
Serve hot with a crispy green salad or seasonal vegetables.
Tips for a perfect gratin
Avoid lumps by adding the milk little by little and stirring.
Do not overcook the eggs: they are already cooked, check them carefully.
Use a good cheese for more flavor.
Recipe variations
Hard-boiled eggs with spinach: add the sautéed spinach to the béchamel sauce.
Light version: opt for skimmed milk and light cream.
Adding mushrooms: perfect for adding texture and flavor.
How to store and reheat leftovers
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